鉴于所有高科技设备和缺乏可见人员，Horn＆Hardart的客户可以原谅他们的食物是由机器人准备和处理的。当然，事实并非如此，并且可以说自动化成功地牺牲了他们勤奋的员工。这些餐馆的经理们仍然不得不雇用人类来做饭，将食物运送到自动售货机，并清洗银器和餐具 – 但由于所有这些活动都在幕后进行，他们得到了支付低于标准的工资和迫使员工加班加点。 1937年8月，AFL-CIO在全市范围内对Horn＆Hardarts进行了调查，抗议该连锁店的不公平劳工行为。在其鼎盛时期，Horn＆Hardart之所以成功，部分原因在于它的同名创始人拒绝满足自己的成就。约瑟夫·霍恩（Joseph Horn）和弗兰克·哈达特（Frank Hardart）命令在一天结束时将未吃完的食物 送到价格低廉的“日常”商店，还散发了一本厚重的，皮革装订的规则书，指导员工正确烹饪和处理数百个菜单项。 Horn和Hardart（创始人，而不是餐厅）也不断修补他们的配方，尽可能经常在“样品台”上进行组装，他们和他们的首席执行官在新菜单上投票赞成或竖起大拇指。自动贩卖机的死亡（和复活）到了20世纪70年代，像霍恩和哈达特这样的自动机正在逐渐普及，罪魁祸首很容易识别。首先，像麦当劳和肯德基的快餐连锁店提供了更多有限的菜单，但更具可识别性的“味道”，他们还享受到降低劳动力和食品成本的好处。其次，城市工人不太愿意悠闲地午餐，开胃菜，主菜和甜点，并且喜欢在飞行中享用便餐;人们想象1970年纽约的财政危机也鼓励更多的人从家里带饭吃饭。到这个十年结束时，霍恩和哈达特屈服于不可避免的事情，并将纽约市的大部分地点转变为汉堡王特许经营权;在第三大道和第42街的最后一个Horn＆Hardart，终于在1991年破产。今天，你能看到Horn＆Hardart看起来像什么的唯一地方就是史密森尼学会，它拥有一个35英尺长的大块最初的1902年餐厅，这家连锁店幸存的自动售货机据说在纽约州北部的一个仓库里萎靡不振。但是，没有好主意真的会消失。 Eatsa于2015年在旧金山开业，看起来与Horn＆Hardart在各方面都不同：菜单上的每个项目都是用奎奴亚藜制作的，并且在与虚拟maitre d’短暂互动之后通过iPad完成订购。但基本概念是相同的：没有任何人工互动，顾客可以观看，因为她的餐几乎神奇地在一个小小的家里闪现她的名字。在食品行业看来，事情变化越多，它们就越相同！
Given all the high-tech equipment and lack of visible personnel, Horn&Hardart’s customers can forgive their food being prepared and processed by robots. Of course, this is not the case, and it can be said that automation has successfully sacrificed their hardworking employees. The managers of these restaurants still had to hire humans to cook, ship food to vending machines, and clean silverware and cutlery – but since all of these activities were carried out behind the scenes, they got paid less than the standard wages and forced Employees work overtime. In August 1937, the AFL-CIO conducted a survey of Horn & Hardarts throughout the city to protest the unfair labor practices of the chain. In its heyday, Horn & Hardart succeeded in part because its founder of the same name refused to meet his achievements. Joseph Horn and Frank Hardart ordered that unfinished food be delivered to a low-cost “daily” store at the end of the day, as well as a thick, leather-bound book. The rules book guides employees to properly cook and process hundreds of menu items. Horn and Hardart (founders, not restaurants) are constantly patching their recipes, assembling them as often as possible on the “sample stage”, and they and their CEO vote for or thumbs up on the new menu. Vending machine death (and resurrection)In the 1970s, automata such as Horn and Hardat were gradually becoming popular, and the culprit was easily identified. First, fast-food chains like McDonald’s and KFC offer more limited menus, but with a more recognizable “taste,” they also enjoy the benefits of reduced labor and food costs. Second, urban workers are less willing to leisurely lunch, appetizers, main dishes and desserts, and prefer to enjoy light meals on the fly; people imagine that the 1970 New York financial crisis also encouraged more people to take meals from home. By the end of the decade, Horn and Hadat succumbed to the inevitable and converted most of New York City into a Burger King franchise; the last Horn & Hardart on Third Avenue and 42nd Street, finally in 1991 Year of bankruptcy. Today, the only place you can see what Horn & Hardart looks like is the Smithsonian Institution, which has a 35-foot-long chunk of the original 1902 restaurant, and the chain’s surviving vending machine is said to be in northern New York. A warehouse is sluggish. However, no good idea really will disappear. Eatsa opened in San Francisco in 2015 and looks different from Horn & Hardart in every aspect: every item on the menu is made with quinoa and ordered through the iPad after a brief interaction with the virtual maitre d’. But the basic concept is the same: there is no human interaction, the customer can watch, because her meal almost magically flashes her name in a small home. In the food industry, the more things change, the more they are the same!